From the SCCC Kitchen: Potato salad is a classic summer offering
“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Today, adjunct instructor Melissa Doney continues her culinary warm-up for summer by preparing potato salad
Dickens, Hemingway, Clemens, Lovecraft and Austen — in literature, you can’t go wrong with the classics.
The same thing goes in the kitchen: Red potatoes, peppers, onions, scallions and mayonnaise — you can’t go wrong with a classic potato salad.
Melissa Doney believes so many people like the summer mix because of its homemade taste and fresh ingredients.
“I throw in some nice crispy bacon that we actually smoke here at Schenectady County Community College,” she said. “And I enjoy the dill. I have a lot of fresh ingredients with it — I have celery and carrots, so it’s beautiful and colorful and there’s texture in it. There’s red onion — you have to have onion in potato salad.”
Doney said home chefs should be careful to not overcook their potatoes. They should be boiled for around 20 minutes, or until fork tender. “If you overcook your potatoes, they’re just going to turn into mush,” she said.
Another tip — Doney always leaves the skins on, for extra flavor.
2 1⁄2 pounds red potatoes
2 red onions, finely diced
1 bunch celery, finely diced
2 red peppers, finely diced
2 carrots, shredded
1 3⁄4 cups sweet relish
1 3⁄4 cups Dijon mustard
1 pound crispy bacon, chopped
1 bunch dill, fresh and chopped
2 cups mayonnaise
1 bunch scallions, thinly sliced
Salt and pepper, to taste
Quarter and boil potatoes until tender. Or potatoes can also be cooked whole. For both methods, leave skins on.
Cook about 20 minutes. Shock potatoes in cold water to cool them. Once potatoes are cooled, dice them and place in large bowl. Add all other ingredients and mix.
Serves 8 to 10 people.